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Thursday, September 22, 2011

Asian Grilled Pork Skewer

This grilled pork is a bomb. No, I'm not lying or exaggerating but it is; even my pastor confirmed! I got this recipe from my good friend, Jay, who is a chef at a Thai restaurant. He created several menu to several restaurants. He didn't give me measurement as he adjusted the taste as he went. I tweaked the recipe and used my own measurement. The result is delish with a kick from Korean hot pepper paste (Gochujang).

The original recipe calls for apple and pear puree but I think apple and papaya puree would make the pork more tender. The papaya enzyme called papain, is used as a meat tenderizer. It
breaks down tough meat fibers. Plus, I had it in my fridge! The pork turned out super tender. I mixed seasoning sauce with light soy sauce instead of using just one. The color is reddish because of Korean hot pepper paste and papaya puree. So, don't be scared when you see the sauce.

My note would be if you use papaya puree, please cut your pork a bit thicker and bigger. The enzyme from papaya really breaks down fiber in meat. It will make grilling easier too.

If you use pear puree, you can cut your meat thinner and smaller.

I called this "Asian" because I'm not sure if it's Korean or Thai or something else. I know Thai uses seasoning sauce (Golden Mountain) while Korean uses soy sauce and hot pepper paste (Gochujang), and Thai and Chinese use oyster sauce. To cover all of the above, Asian would be the suitable word to be used- tee hee.